When it’s cold it’s tough , some people like to aged it , some like to slice and put it on skewer and hover it over charchoal to let the fat out , some like to torched it
I like mine to be fat nigiri size but slightly thicker , I will score them top and bottom , seared one side in high heat and eat it with garlic soy
3 comments
That doesn’t look too bad, I see some fat.
Sushi chef here :
This is Otoro belly right on the below part
Best to treat this like butter
When it’s cold it’s tough , some people like to aged it , some like to slice and put it on skewer and hover it over charchoal to let the fat out , some like to torched it
I like mine to be fat nigiri size but slightly thicker , I will score them top and bottom , seared one side in high heat and eat it with garlic soy
Eat the fish. Gain its powers